Vegan Kimchi Mac'n Cheese

In a small pot, heat the vegetable oil over medium-high heat until shimmering, about 1 minute. Add the potatoes, onion, garlic, scallion whites, kimchi, gochugaru, turmeric, garlic powder, onion powder, cumin, and cashews and cook until the veggies begin to brown, about 3 minutes.
Add the gochujang and stir until all the vegetables are evenly coated. Next, Add the soy sauce to deglaze the pot and stir.
Add 1/2 cup of water to the pot and bring to a boil. Cover, reduce the heat to low, and simmer the vegetables until the potatoes are fork-tender, about 15 minutes. (TIP: You can already start cooking the pasta at this point.)
Carefully pour the vegetable mixture into a high-powered blender. Add the nutritional yeast, kimchi liquid, plant-based milk, lemon juice, and maple syrup. Blend on high until smooth, about 1 minute. TIP: If storing for later use, allow to cool for 20 minutes, then pour into an airtight container and store in the refrigerator for up to 1 week. You can reheat the queso in the microwave for about 1 minute before serving or using as an ingredient.

Bring a large pot of water to a boil. Cook the pasta according to the package instructions, reserving 1 cup of the pasta water.
About 1 minute before the pasta is finished cooking, drain and return the noodles to the cooking pot. Add the butter to the pasta. Sift the flour over the cooked pasta (I just run it through a fine-mesh sieve right over the top) and stir until the butter is melted and the flour is well incorporated.
Add the cheese sauce and half of the reserved pasta water and stir the mixture vigorously. Continue to add more pasta water, as necessary, until it seems a little soupy (it will firm up before you serve). Add the kimchi and stir until it is evenly distributed throughout the pasta. Serve warm and store any leftovers in the refrigerator for up to 3 days, Reheat over medium heat, stirring in a little plant-based milk.